Gardiane de Boeuf Recipe

Preheat the oven to 350F (175C).

Arrange one slightly overlapping layer of meat slices in the bottom of a 14-cup (3.5-L) casserole dish that has a lid.

Sprinkle the meat with a heaping 1/2 tsp. (2.5 mL) herbes de Provence and with generous amounts of salt and pepper. Cover the meat completely with onions. Continue layering in this sequence to within 3/4 inch (1.9 cm) of the top of the casserole, making sure to finish with a layer of onions.

Pour the wine over the layers, cover, and bake for 3 hours. The stew will have reduced in height by 3 or more inches (7.5 cm).

In a small bowl, mix the mustard and oil. After 3 hours of baking, remove casserole dish from oven and smooth the mustard mixture over the top of the stew. Cover and bake for another hour.

Serve directly from the casserole dish into individual bowls with Polenta Fries, and buttered green beans with plenty of baguette to soak up the juices.

More Information

Cook's Tip:

William DeGroot, a third generation butcher at Olliffe Meats in Toronto, gave me the following instructions for you to pass on to your butcher: Order the point of the rump, also called the bottom round or silverback. Have your butcher remove all the outside connective tissue, but leave all the inside bits of fat for flavour. Then ask your butcher to cut 1/4-inch (6-mm) slices with the grain. You will end up with slices 2-1/2 to 3 inches (6.2 to 7.5 cm) wide and 5 to 6 inches (12.5 to 15 cm) long.